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I do but can't seem to get it load, I'll try to send one PM tomorrow. Just drove 6 hours from Cass West Virginia to home so I'm hitting the hay.

Try to use invert sugar, the long sugar chains are broken down into simple sugar chains the yeast have a fun time chewing thru. I'll say the bananas had the lot of that sugar, strawberries are not that high. If I can relocate the page on fruit sugars I'll link it here. it's very good info, I was...

If that's a reflux colum it will make great neutral and vodkas, not so good for whiskeys and brandies tho. I know some people will say they can do it but it will strip alot of the flavors out. I can make a great vodka triple distilling from a pot still. Is that a reflux?

I run a 15.5 gal pot and a 15.5 gal thumper, very simply built with 2" copper tube and 2" ferrules. I also run on propane and in over 20 years never caught fire, blown up myself or anything. I have overfilled a jar or 3. lol I do this as a profession and use the still mentioned for test...

For the most part most fruits are low in sugars, my apples are 11-13 brix. Figs are high as the heavens in sugars as are pomegranate but strawberries are on the lower spectrum. Peaches are fairly low as well but makes a hell of a brandy. Out of 50 gallons of wash (no sugar added) I only got 3...

1118 can handle 80f but it ferments alot cleaner around 65-70, just watch for the yeast to start to flocc and take a sg reading.

The sg this am is 1.070 so I've degassed and added the last round of fermaid o. Now I'm off to West Virginia to ride some trains with my little man, I'll check Sunday when I return and see what I need to do.

If you have access to a 15.5 gal keg, try building one instead using 2" copper tubing. Take a look at "still it" on you tube, His name is Jess and he's documented his whole journey in this hobby from building to making spirits. He's from New Zealand so he has no worries as it's completely legal...

Honestly I don't see a plus side of doing that, no offense to the poster. If you make a mead of 10-12% that should do you justice, expecially if ferment out dry as you should for distilling. Jacking will leave alot of sugars in the wash and you wouldn't want that at all imho. if running thru a...

I'm trying to use the berries as a back note to the apricots and to help compliment them with a bit of tartness. I keep wanting to go with stuff I don't see folks using together alot, I'm sure it's been done before but I haven't dug through enough threads to dig them up yet. I've also decided...

I'd go with honey not sugar, in my past I've used it but it was more so to get drunk not so much flavor. Now I have evolved (matured) to a degree I'm after quality. I went thru some of his recipes and he uses sugar alot, ALOT! If he like it that's fine. lol I've never heard of him before you...

my last one had notes of honey without the sweetness ,more floral than anything. What I would recommend to do is make enough wash for 3 run, very expensive I know but it would be worth it imho. Strip 2 runs down to 5-10% and add the low wines to the rest of the wash for a spirit run. Put the...

What was the og/fg? fruit in primary ? yeast used? Did you use nutrients and degas? If so what were they and what protocols did you follow? Sorry all questions but you didn't give up the info.

In th US at least the cider I get can range from 1.050-1.065 so that definitely needs to be taken into account for the amount of honey.

Take a gravity reading and see where it is, you might be good for another addition. Do degas before hand or you may end up wearing some of it. Have you been degassing everyday?

I'm not familiar with the strain you used, but some are well adapted for high gravity worts. I do know 71-B does well with no off flavors at least any I can detect. From what I just read on it, higher temps are recommended for full bodied reds and most of the reviews said it's great for a...

Another 12 lbs will be added at 2ndary, you're right about flavors of fermented fruit vs real fruit flavor. That's why I mentioned adding it later in the fermentation when it's already close to abv max. I'm not looking to completely cover the honey with fruit flavor but to compliment it, I know...

I did an edit after reading and researching a few things, the extra 2.5lb honey will be added so with the sugars from the apricots and blackberry will have over the 14.5% abv the 71-B will give up at. This will put me slightly above 15%. I'm also going to add the fruit later on in the primary...

This is for a 5 gallon batch 17.5lb clover honey 12lb apricot 4lb blackberries 2 packs 71-B fermaid o yeast nutrient I'm not sure if these two actually compliment each other and I've yet to start this but the blackberry is optional at this point. if I get any negative feedback I'll go with...